I hope everyone has a great Memorial Day enjoying getting together with family, friends and maybe doing some BBQing. This weekend officially starts off the summer season. If you’re headed to the beach you better head out early. I know traffic back in Westerly RI will be a mad house with all the beach traffic. Lets remember to be safe too, have a designated driver and share the road with all the motorcycles that will be out there and don’t forget the sunscreen.

I also hope everyone enjoys telling stories and remembering their family and friends that have left this world. So please feel free to share your stories.

My older brother Glen(Marine) was my hero as a kid and he died when he was 33. I still have the Timex wrist watch he sent me with his first paycheck in boot camp when I turned 13 I believe. He’s the one that gave me the nick name that my niece and nephews call me. Glen used to call me Ziny Wieny when we were kids and when I told my sil that story she thought it would bother me ( yes she didn’t like me at first – still not sure she does)if her kids called my that name to tease me. It backfired on her  because I love it when they run up to me calling Aunt Wieny, it helps me remember my brother as he’s been gone about 20 years or so now. He used to own a Hurst that he drove around and a Thunderbird Convertible that only went in reverse, he was real good at driving backwards fast.

So in honor of Memorial Day here are some recipes for cooking out. Denny will be home Sat. night and we’ll cook out Sunday as he has to work Monday. Which reminds me I need to take out some extra steaks.

Enjoy!

Z Seawitch

From the All- recipes website.

  Chili Burgers

“Sausage and chili sauce add to the usual ground beef to make a great consistency and flavor for burgers.”

This Kitchen Approved Recipe has an average star rating of 4.4Rate/Review                    |        Read Reviews            (30)

  Prep Time: 5 Min           Cook Time: 15 Min        Ready In: 20 Min

Original Recipe Yields 8 servings

            Ingredients

  •                     1 1/2 pounds ground beef
  • 1/2 pound Italian sausage
  •                     1/3 cup tomato-based chili sauce
  • salt and pepper to taste

            Directions

  1.                     Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
  2.                     In a medium bowl, mix together the ground beef, Italian sausage, chili sauce, salt and pepper. Form 8 balls out of the meat, and flatten into patties.
  3.                     Grill patties for 5 minutes per side, or until well done. Serve on buns with your favorite toppings.

   Scott Hibb’s Amazing Whisky Grilled Baby Back Ribs

 By: Scott David Hibbard
                        “Man, when your guests bite into these at the Memorial Day cookout, they’ll savor meat so tender and juicy that it slides right off the bone and gets you the respect you deserve! I have found that the major restaurant chains who make this awesome dish pre-cook their ribs SLOWLY before the quick grilling process.”

This Kitchen Approved Recipe has an average star rating of 4.8

Prep Time: 20 Min        Cook Time: 2 Hrs 40 Min        Ready In: 3 Hrs

Ingredients

  •                     2 (2 pound) slabs baby back pork ribs
  •                     coarsely ground black pepper
  •                     1 tablespoon ground red chile pepper
  •                     2 1/4 tablespoons vegetable oil
  •                     1/2 cup minced onion
  •                     1 1/2 cups water
  •                     1/2 cup tomato paste
  •                     1/2 cup white vinegar
  •                     1/2 cup brown sugar
  •                     2 1/2 tablespoons honey
  •                     2 tablespoons Worcestershire sauce
  •                     2 teaspoons salt
  •                     1/4 teaspoon coarsely ground black pepper
  • 1 1/4 teaspoons liquid smoke flavoring
  •                     2 teaspoons whiskey
  •                     2 teaspoons garlic powder
  •                     1/4 teaspoon paprika
  •                     1/2 teaspoon onion powder
  •                     1 tablespoon dark molasses
  •                     1/2 tablespoon ground red chile pepper
            Directions
  1.                     Preheat oven to 300 degree F (150 degrees C).
  2.                     Cut each full rack of ribs in half, so that you have 4 half racks.  Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chile pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.
  3.                     Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey,  and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper,  liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.
  4.                     Preheat an outdoor grill for high heat.
  5.                     Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they’re grilling,  just before you serve them (adding it too early will burn it).

Easy Raspberry Salad

Prep Time: 10 Min    Ready In: 10 Min

Ingredients

  •                     1 pound mixed salad greens
  •                     1 pint fresh raspberries
  •                     1 jicama, peeled and chopped
  •                     4 ounces slivered almonds
  •                     1 cup raspberry vinaigrette, or more to taste

            Directions

  1.                     Toss salad greens, raspberries, jicama, and almonds together in a large bowl. Drizzle with raspberry vinaigrette to serve.

      Skewered Cantaloupe

Prep Time: 15 Min          Cook Time: 6 Min       Ready In: 21 Min

Ingredients

  •                     1 cantaloupe – peeled, seeded, and cubed
  •                     1/4 cup butter
  •                     1/2 cup honey
  •                     1/3 cup chopped fresh mint leaves
  •                     skewers

            Directions

  1.                     Preheat grill for medium heat.
  2.                     Thread the cantaloupe chunks onto 4 skewers. In a small saucepan, heat butter with honey until melted. Stir in mint. Brush cantaloupe with honey mixture.
  3.                     Lightly oil grate. Grill skewers 4 to 6 minutes, turning to brown all sides. Serve with remaining sauce.

Great Grilled Smoky Vegetables with Avocado and Goat Cheese Crumbles

Prep Time: 25 Min       Cook Time: 5 Min    Ready In: 1 Hr

Ingredients

  •                     6 portobello mushroom caps
  •                     4 red bell peppers, cored and quartered
  •                     1 red onion, thickly sliced
  •                     1/2 cup olive oil
  •                     2 limes, juiced
  •                     2 tablespoons grill seasoning
  •                     2 cloves garlic, minced
  •                     1 pinch cayenne pepper, or to taste
  •                     2 tablespoons balsamic vinegar
  •                     1 avocado – peeled, pitted, and cubed
  •                     1/2 cup crumbled goat cheese
  •                     salt to taste
  •                     freshly ground black pepper to taste
  • 2 tablespoons finely chopped fresh basil

            Directions

  1.                     Place mushrooms, red bell peppers, and red onion in a 9×13-inch baking dish. Whisk olive oil, lime juice, grill seasoning, garlic, and cayenne pepper in a small bowl; pour over vegetables. Toss to coat and allow vegetables to marinate for at least 30 minutes.
  2.                     Preheat grill for medium heat and lightly oil the grate.
  3.                     Remove vegetables from the marinade, and shake off excess. Reserve remaining marinade.
  4.                     Grill vegetables on preheated grill until tender, about 5 minutes. Transfer grilled vegetables to a large platter. Whisk remaining marinade with balsamic vinegar; pour over vegetables. Top with avocado and goat cheese, then season with salt and pepper. Sprinkle with basil to serve.

   Garlic Corn on the Cob

Prep Time: 10 Min     Cook Time: 30 Min       Ready In: 40 Min

Ingredients

  •                     12 ears  corn, husked and cleaned
  •                     12 tablespoons butter, divided
  •                     1/4 cup garlic powder

            Directions

  1.                     Preheat grill for medium heat, or preheat your oven to 350 degrees F (175 degrees C).
  2.                     Place each ear of corn on a separate square of aluminum foil. Place 1 tablespoon of butter on each one, and sprinkle with garlic powder. Wrap ears tightly with the foil.
  3.                     Place ears of corn on the grill or in the oven for 20 to 30 minutes, turning over occasionally.
     Ribbon Salad
Prep Time: 25 Min        Cook Time: 5 Min       Ready In: 6 Hrs 15 Min
Ingredients

  •                     2 cups milk
  • 1 cup white sugar
  •                     1 (3 ounce) package cherry flavored gelatin mix
  •                     1 (3 ounce) package lemon flavored gelatin mix
  •                     1 (3 ounce) package lime flavored gelatin mix
  •                     1 (3 ounce) package orange flavored gelatin mix
  •                     2 (.25 ounce) packages unflavored gelatin
  •                     1 (16 ounce) container sour cream

            Directions

  1.                     In a medium saucepan, boil milk and sugar. Cool completely, but do not refrigerate.
  2.                     Dissolve each package of flavored gelatin separately in 1 1/2 cups of boiling water. Set aside.
  3.                     Dissolve unflavored gelatin in 1/2 cup of warm water. Add with sour cream to cooled milk and sugar mixture. Set aside.
  4.                     Spread gelatin of one color on the bottom of a 9×13 inch pan. Chill in refrigerator until set. Then put 1 1/3 cup of the sour cream mixture on the chilled, firm layer of gelatin. Keep alternating these until all gelatin is used. Be sure to chill after each addition of gelatin.
There are many many recipes on this site and I have to say those ribs sound real good, lip smackin’ good.
Again Enjoy!
Z Seawitch
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